Sushi Shin - Redwood City (CA)

5 /5 Michael Lyons: Another spectacular meal at this place last night! The appetizer courses were incredible staring a new dish the lobster spring roll and my first time trying greeneye, a fatty and delicious deep sea fish. The fish were super high quality, well seasoned and I’m still thinking about that otoro. That lot of uni was great! And I was completely confused as to how the chef made noodles out of eel.

1 /5 Sushi Guy: The positives: when people are drinking, the atmosphere can be very fun. Some otsumami weren’t awful. The negatives: Very awkward experience if you don’t speak Chinese as the chef mainly focuses on Chinese guests. It’s not that he can’t speak English he just chooses not to mainly. The sushi here is bad even for America standard. It makes sense they lost the Michelin star and I hope Michelin is more serious about where they give out stars for sushi. A big price tag =/= good sushi

5 /5 mei liang: This is my favorite Japanese restaurants in the Bay Area. Among all the top omakase ones it still stands out. You can tell that they use the freshest ingredients and the dishes are immaculate.

5 /5 Austin Chiang: Our experience with Chef Jason and Sushi Shin was nothing short of the best sushi we’ve had in the Bay. The fish is extremely well prepared, and the sake pairings are on point with very rare offerings from Japan. However, the appetizers really stand out from other shops. Chef Jason’s creativity around utilizing fresh ingredients and diverse preparation styles are unmatched, and make this place well deserving of the acclaim it gets. We will be back.